Creamed Chicken and Vegetables |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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My husband and I love this served over Bergy's Buttery Farm Biscuits. Yum Yum!! Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
1 large onion, chopped |
2 large carrots, peeled and sliced |
2 medium idaho potatoes, peeled, and cut into 1/2 inch pieces |
1/2 teaspoon dried thyme |
1/2 teaspoon dried marjoram |
1 teaspoon dried rosemary |
2 garlic cloves, minced |
1 3/4 cups canned chicken broth |
1 (10 3/4 ounce) can cream of chicken soup |
1/2 cup whipping cream |
3 cups diced cooked chicken |
salt and pepper |
hot cooked biscuit |
Directions:
1. In a large saucepan, melt butter over medium heat.
2. Add onions, carrots, potatoes, herbs, and garlic.
3. Saute for 5-10 minutes or until vegetables begin to soften.
4. Add chicken broth; bring to a boil.
5. Cover, reduce heat and simmer until vegetables are tender.
6. Mix together cream of chicken soup and cream; add to vegetables.
7. Add chicken; cook until heated thoroughly, adding more broth if needed to thin.
8. Season with salt and pepper to taste.
9. Serve over hot biscuits.
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